Best Steak And Pear Salad Recipes

Maple Balsamic Steak with Pear Arugula and Goat Cheese Salad image

Number Of Ingredients 11

5 ounces baby arugula
4 ounces goat cheese
2 pears
1 red onion
1.5 pounds ribeye steak
6 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Coconut oil

Steps:

In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer 1/2 to a small bowl.
Place steak in large bowl and turn to coat.
Heat a grill pan, outdoor grill or skillet over medium-high heat.
Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
Coat grill or bottom of skill with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minus a side. Transfer to a large salad bowl.
Cook steak in/on grill until desired doneness, 2-3 minutes per side. Transfer to a cutting board and loosely cover with foil.
Wash and dry agugula. Add to salad bowl with pears and onions. Toss.
Crumble goat cheese.

Steak and Pear Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup buttermilk
6 tablespoons mayonnaise
2 teaspoons cider vinegar
1 head romaine lettuce, torn (about 4 cups)
1 bunch arugula, torn (about 4 cups)
2 Bosc pears, sliced
1/2 cup toasted pecans, coarsely chopped

Steps:

Heat broiler, with rack 6 inches from heat. Pat steak dry with paper towels, season with salt and pepper, and rub with oil. Place on a foil-lined rimmed baking sheet. Broil 6 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with foil and let rest 10 minutes.
Meanwhile, in a large bowl, whisk buttermilk, mayonnaise, and vinegar. Season. Thinly slice steak against the grain. In a bowl, toss greens with steak, pears, pecans, and dressing.

Nutrition Facts : Calories 684 g, Fat 47 g, Fiber 6 g, Protein 39 g, SaturatedFat 13 g